Using the mandoline, cut the potatoes on the very thinnest setting. Lay the potato slices out on paper towels and cover with another paper towel. Let set for 5 minutes to absorb some of the moisture.

Line a cookie sheet with parchment paper (I sprayed mine with cooking spray). Lay out the potatoes and then top with herb of your choice. I like to use a lot of different herbs but one type in each potato pane. Top with a matching potato slice and then spray the tops of the potatoes with cooking spray and sprinkle with a little Kosher salt. Cover tops of potatoes with another sheet of parchment paper and then top this with a cookie sheet that will fit flat on top of the first cookie sheet.

Put the cookie sheet in the oven and put a heavy pan like a cast iron skillet or anything heavy to weight it down on top of the cookie sheet. Bake at 400° for about 20 minutes. I usually take a peek at about 15 minutes and if they are nice and flat and not brown enough I remove the top cookie sheet and pan and continue baking until you have golden brown and crisp potatoes.